German sweet braided nut bread

Step 1/ 7

• 54 g flour
• 20 ml milk
• 6 g sugar
• 6 g butter
• ¼ egg
• 4 g fresh yeast
• ⅛ tsp salt

• bowl
• hand mixer with beaters

Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.

Step 2/ 7

• 34 ml milk
• 20 g sugar
• ⅛ tsp ground cinnamon
• 60 g ground hazelnuts

• pot
• bowl
• spatula

Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.

Step 3/ 7

• flour for dusting

• oven
• palette knife
• rolling pin

Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.

Step 4/ 7

• knife

Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.

Step 5/ 7

• kitchen towel
• baking sheet
• parchment paper

Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.

Step 6/ 7

• oven

Bake the bread at 160°C/320°F for approx. 35 min.

Step 7/ 7

• 20 g confectioner's sugar
• 5 ml water

• pastry brush
• sieve
• bowl

Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!

Enjoy your meal!